Sweet 'n Hot Mustard

When I was quite small, because I remember the swing of my legs against the chair and looking way up to see my grandpa's face, I was introduced to hot mustard.  It was Thanksgiving day and I was seated next to my Grandpa Murdock who was passing food to me. When the hot mustard came by, he touched only the tip of the spoon to my plate, leaving a tiny puddle, and telling me, "That's all you need."  I tried it with my turkey. I remember how hot it was, but also that I kind of liked it.

I have tried making my own mustard different times, but last fall I found a recipe that has become a staple at our house, and one I now offer to others who enjoy this zesty condiment. We love it on ham, poultry, sub sandwiches and to dunk pretzels in, the ones from the store, or especially the homemade ones. We find new uses for it all the time because it is so good. Awesome with brats, so maybe make some for the summer grilling season and then some more for the turkey and ham holidays. The original recipe came from a Gooseberry Patch cookbook called Celebrate Autumn.  I have made some adjustments.

Sweet 'n Hot Mustard
2 oz. dry ground mustard
1/2 c. white wine vinegar

1 egg, beaten
1 Tbsp. molasses
1 Tbsp. honey
6 Tbsp. sugar
1 c. mayonnaise

In a small bowl, mix dry mustard and vinegar; cover and let stand for 8 hours or overnight.  In a small saucepan, mix egg, molasses, honey, sugar and mustard mixture.  Stir over low heat until thickened (about 5-7 min.). Allow to cool. Stir in mayonnaise; cover and refrigerate. Makes 2 cups.

Notes: This does have a thick, sticky texture. The original recipe stirs in about a teaspoon of mustard seed with the mayonnaise if you would like to try that. I have found it is cheaper to look for the dry ground mustard at places where they sell spices in bulk than to buy it at the spice aisle of the grocery store. If you are a real mustard maniac, and you want to double this recipe, you still only need to use one egg.
Jenny

Creamed Vegetable Stew

This is perfect for a winter supper, comforting and delicious.  Try it with French Bread or if you are a fan: Sourdough French Bread.

Creamed Vegetable Stew
6 large carrots, peeled and diced
5 potatoes, peeled and diced
1/2 c. diced green pepper
1/2 c. diced celery
1 c. diced onion
1 (16 oz.) can corn, drained
1 (16 oz.) can green beans, drained
1-2 c. diced ham (optional, but yummy)
1/4 c. butter or margarine
1/2 c. flour
4 c. milk (you can use cream as part of this-also super yummy)
1/4 tsp. garlic powder
1/2 tsp. seasoning salt
1 tsp. dried parsley flakes
salt and pepper to taste
Place carrots, potatoes, green pepper, celery and onion in large pot. Add just enough water to cover and bring to a boil.  Reduce heat and simmer for 15 min.  Add corn, green beans and ham. Cook another 5 minutes or until carrots are tender. Partially drain vegetables, leaving about half the water. While vegetables cook, in a microwave safe dish, place butter and flour. Microwave on high for 40 seconds, stir melted butter and flour together.  Stir in milk with a whisk.  Return to microwave and microwave on high for 1 min at a time, stirring each time until thick. Add seasonings to white sauce and stir.  Pour white sauce into vegetable mixture and stir to combine. Taste and add salt and pepper. Serve warm.

Notes: I made this using 2 c. milk and 2 c. heavy cream.

Jenny

Mashed Potato Patties

This is really a how-to more than a recipe, as leftovers always vary in their content and amount.  These are fun to make with left over mashed potatoes, and my family always welcomes them as a simple week night supper with  biscuits and a veggie. I start with mashed potatoes that I have made with good old Idaho Russets.  I think you can use mashed potatoes made from flakes, but you may have to experiment with the amount of flour to get them stiff enough to hold together when you fry them. Let me know how that goes.

Mashed Potato Patties

about 4 cups cold mashed potatoes

1 cup chopped ham (or bacon, or pepperoni)

2 Tbsp. onion, chopped fine, or use onion powder to taste

1 clove garlic, minced, or use garlic powder to taste

herbs of your choice (opt.)

salt and pepper

1 egg

1/2 c. flour

oil for frying

Stir ham, onions, garlic and any other seasonings you like into mashed potatoes.  Salt and pepper to taste.  (And do taste them. Potatoes are bland and can take quite a bit of seasoning, the amounts given are approximate.)  When the potatoes are well seasoned, add the flour and egg and mix well.  

Heat a puddle of oil in a skillet on medium heat, when hot, scoop a dollop of potatoes into the skillet and flatten out a bit with the back of a spoon. Cook for a minute or two, then turn to brown on both sides.  Fry a few patties at time, replenishing the oil as needed.  Drain on paper towels.  You can serve them with sour cream if you like.

Notes:  If your first batch of patties fall apart in the skillet, you need to add more flour.  They should be tender, but manageable.  You can use any leftover meat in these, or you can make them without, as more of a side dish.   These would also make a nice warm breakfast.

Jenny

Pasta Frittata

A frittata is an Italian omelette.  The first recipe I encountered for one contained pasta, so I always make it that way. Anytime I have leftover spaghetti noodles, I cover them with plastic wrap in the fridge for a day or two (so we are in the mood for pasta again), and make them into this yummy stuff.  It is an easy week night meal or breakfast.

Pasta Frittata 
2 Tbsp. olive oil
2 Tbsp. butter or margarine
2 cloves garlic, minced
1 Tbsp. dried minced onion
3-4 c. cooked spaghetti noodles
1-2 c. cubed ham (or other meat)
salt and pepper
1/2 tsp. Italian seasoning
12 eggs
1/4 c. water
3/4 c. cheese

In a large skillet, heat the oil and butter.  Add garlic and onions and cook for a minute, then add pasta and toss in oil to season.  Add ham, salt and pepper and Italian seasoning. Warm through.  In a bowl, whisk eggs and water together until it is all yellow.  Pour eggs over noodles and meat.  Tilt skillet so egg coats all ingredients.  Reduce heat to simmer and cover.  Cook for about 10-15 min, or until eggs are set.  Sprinkle with cheese, cover again until cheese melts.  Cut into wedges and serve with salsa or chili sauce if desired.

Notes:  You can also finish this in the oven under a broiler. Just when the eggs are set on the bottom, but not on the top, add the cheese and place the skillet under a hot broiler until eggs are set and cheese is bubbly.  You can use any thing in this, diced veggies, bacon, green pepper, cut up sausage--it is an omelette, add what you like, but I like the garlic-y noodles, so I always do that part.

Jenny

Ham and Cheese Ball

I made this yesterday for a family gathering and it was Yummy!  Serve with crackers.  You can roll in nuts if you like, or serve it as a spread.

Ham and Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1 1/4 c. shredded Colby jack or cheddar
1/2 c. ham, chopped very fine
1-2 Tbsp. onion, chopped very fine
1 tsp. honey mustard

Mix all together, form into a ball and chill for 2 hours.  Roll in chopped nuts if desired. 

Jenny

Ham and Potatoes Au Gratin

This is a recipe I've made for many years.  It is comfort food to me.

Ham and Potatoes Au Gratin
1/2 c. chopped onion
1/2 c. chopped green pepper
4 Tbsp. butter or margarine, divided
5-6 c. diced, peeled potatoes, cooked
2 c. ham, cubed
1/2 c. mayonnaise
3 Tbsp. flour
1 1/2 c. milk
1 c. shredded cheddar cheese
1/8 tsp. garlic powder
salt and pepper

In a skillet, saute onions and green pepper in 1 Tbsp. butter until tender. Combine onions and pepper with potatoes, ham and mayonnaise; pour into a 9x13 baking dish.  In a saucepan, melt remaining butter, stir in flour, and garlic powder until smooth, gradually add milk.  Bring to a boil, cook and stir for 1 min.  Stir in cheese just until melted and add salt and pepper to taste.  Pour over potato mixture.  Cover and bake at 350 for 45 min. or until bubbly. 

Notes: I have used a bag of cubed hash brown potatoes in this with decent results.

Jenny

Ham and Cheese Soup

This recipe is one that starts with a packaged mix and stirs in several things to make it become soup.  I really only recommend using Velveeta brand for this one.  My experience with the Kraft and other brands is that the cheese doesn't dilute nicely and it can taste watery.  The Velveeta works out so well.  I think originally this basic recipe came from a Pampered Chef cookbook, but I've been making it from memory so long, that I don't know if it resembles it's original or not.... Use this when you want some fast and easy comfort food.

Ham and Cheese Soup
2 boxes Velveeta Shells and Cheese (12 oz. each)
2 quarts of water
2 Tbsp. dry, minced onion
1 tsp. thyme
2 chicken bouillon cubes
2 c. cubed ham
2 c. milk
1 c. frozen peas, thawed

In a soup pot, bring the water to a boil, add the pasta from the boxes and the dry onion.  Boil until pasta is desired tenderness, 8-10 min.  Do not drain!  Add to the pot both cheese packets, stirring until the cheese melts. Add remaining ingredients and heat through.  Serve with biscuits or bread sticks.

Jenny

Ham Fried Rice

Leftover rice is sure to become this family favorite.

Ham Fried Rice
3 c. cooked rice
1 onion, chopped
2 c. ham, cubed
2 eggs, beaten
1 c. frozen peas, thawed
1 can water chestnuts, opt.
2 Tbsp. oil
2 Tbsp. soy sauce

In a large skillet or wok, heat oil and cook onion in it until the onion is tender.  Add rice, ham, peas, and soy sauce (and water chestnuts, if desired).  Stir and cook until heated through.  Move rice to the sides of pan, making a bare space in the center of the pan. Add a drizzle of oil and beaten eggs to center of pan, stir and cook the eggs until they set, then stir the rice and eggs together.  Serve with soy sauce. You can also add any random leftover veggies from the fridge to this.

Jenny

Potatoes with Ham and Peas

This is a family favorite.  I am always a good mom if I'm putting it on the table.  You can cook it two different ways, on the stove top as pictured, or in the microwave. The proportions make a big batch for my crew, but you can easily adjust them.  Chunks of sausage or bacon can be used instead of ham.

Potatoes with Ham and Peas

5 large potatoes, peeled and sliced thin

1 large onion, sliced

1 1/2 c. cubed ham
1 c. frozen peas, thawed
Salt and Pepper
oil or butter for cooking

Heat about 3 Tbsp. of oil on medium high heat in a large skillet, add onion and sliced potatoes and stir to coat in oil.  Cook stirring at intervals, but letting the potatoes on the bottom cook a bit before stirring them up. If you stir it too much, it will break the potatoes up and get gummy.  Season with salt and pepper as you go. It will take 20 - 30 min. to let the potatoes cook through and get tender.  When they are just about done, add the ham and peas and heat through. Serve with sour cream or ketchup. (Depending on which one of my kids you are...)

If you would like to cook this in the microwave (which is popular in the summer), put sliced potatoes and onions in a microwave safe casserole and dot with butter.  Cook 4 min at a time and stir, adding more butter and seasoning as you see fit.  When the potatoes are tender, add the ham and peas and heat through. 

Jenny

Alfredo with Ham and Peas

I have been making this recipe since college.  It came from a Future Homemakers of America contest where some talented Jr. high cooks had to make it for judges (the judges being students from the Family Life department at our college.) Over the years, I have adjusted it to feed our growing family. Here it is pictured with Mary's Bread Sticks.

Alfredo with Ham and Peas

12 oz. pasta (fettuccine or other)
1/2 c. chopped onion
1 (7 oz.) can mushrooms
2 c. ham, cubed
1 c. peas, cooked
1/4 c. butter or margarine
3 heaping Tbsp. flour
2 1/2 c. milk or cream

1/2 c. Parmesan cheese

salt and pepper

Cook pasta according to package directions.  Meanwhile, melt butter in a skillet and add onion and mushrooms.  Cook until onion is tender.  Add flour and stir to coat all the flour in the butter, then add milk and cheese.  Cook over medium heat until sauce begins to thicken.  Stir in ham, peas and drained pasta.  Season to taste and warm all through.  Serve immediately with more Parmesan cheese to sprinkle on top.  Serves 6-8

Notes: You can use fresh mushrooms, they are great in it, but I have the canned on the shelf and have used those most over the years.

Jenny

Egg Foo Yong

This Chinese omelet is easy to make at home.  Use the sauce recipe provided, or serve with chicken or beef gravy.

Egg Foo Yong
4 eggs
1 can bean sprouts, rinsed and drained
1/2 c. chopped meat (we like pork, chicken or ham)
2 Tbsp. chopped onions
1 Tbsp. soy sauce

Beat eggs and stir in remaining ingredients.  Heat a little oil in a skillet. Pour 1/4 cup mixture at a time into hot oil.  Push cooked egg up over meat to form a patty. When patties are set, turn and brown other side.  Makes 2 large servings

Sauce for Egg Foo Yong
1 Tbsp. + 1 tsp. cornstarch
2 tsp. sugar
1 1/2 tsp. vinegar
3 Tbsp. soy sauce
1 c. water
Combine all ingredients in a small saucepan.  Cook over medium heat until thick.

Notes: I usually make smaller patties to serve as a side dish, it will make quite a few of these.

Jenny